Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crab Bisque Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

This Crab Bisque recipe delivers a rich, creamy, and flavorful soup that's perfect for seafood lovers. Made with lump crabmeat, aromatic vegetables, and a smooth blend of fish stock and half and half, this bisque is a comforting and elegant starter or main course that can be prepared in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Base

  • 3 Tbsp. butter (salted)
  • 1 small yellow onion (finely diced)
  • 2 celery ribs (finely diced)
  • 2 garlic cloves (finely minced)

Roux & Seasoning

  • ¼ cup flour
  • 2 Tbsp. tomato paste
  • 1 ½ tsp. Old Bay seasoning
  • ½ tsp. salt (plus more to taste)

Liquid Ingredients

  • 4 cups fish stock (or vegetable broth)
  • 2 bay leaves
  • 1 cup half and half
  • ½ lemon (juice only)

Seafood & Garnish

  • 1 lb. lump crabmeat (divided)
  • Parsley (fresh, finely chopped, for garnish)

Instructions

  1. Cook the butter and aromatics: In a large Dutch oven over medium heat, melt the butter. Add the finely diced onion and celery, cooking for 3-4 minutes until the onion is translucent. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Make the roux: Sprinkle in the flour, then mix in the tomato paste, Old Bay seasoning, and salt. Cook this mixture while stirring occasionally for 2-3 minutes to eliminate the raw flour taste and develop flavor.
  3. Add broth and bay leaves: Pour in the fish stock or vegetable broth, then add the bay leaves. Increase the heat to high and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover, and cook gently for 15-20 minutes to meld the flavors.
  4. Puree the soup: Remove the bay leaves and stir in the half and half and fresh lemon juice. Using a handheld immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a high-speed blender or food processor to blend and then return to the pot.
  5. Finish with crabmeat: Gently fold in half of the lump crabmeat to the bisque until just combined and heated through. Serve the soup immediately, topped with the remaining crabmeat and a sprinkle of fresh chopped parsley for garnish.

Notes

  • Use lump crabmeat for the best texture and flavor; canned crabmeat can be a substitute but may alter the taste.
  • If you prefer a thicker bisque, increase the flour slightly or simmer longer to reduce liquid.
  • Adjust Old Bay seasoning and salt according to taste preference.
  • For a richer bisque, substitute half and half with heavy cream.
  • This bisque can be made ahead and gently reheated; add crabmeat just before serving.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/crab-bisque-recipe/